Heritage Bread And Butter Pickle - Pickled Cucumber And Onions

• 3 large cucumbers, thinly sliced
• 3 large onions, peeled and thinly sliced
• 3 tablespoons salt
• 450 ml distilled malt vinegar
• 150 g sugar
• 1 teaspoon celery seed
• 1 teaspoon mustard seeds

1. Layer the sliced onions and cucumber in a large non-metallic bowl - sprinkling each layer with the salt.
2. Leave for one hour and then drain and rinse thoroughly.
3. Put the vinegar, sugar, celery and mustard seeds into a large saucepan and heat gently, stirring all the time until the sugar has dissolved. Then bring it to a rapid boil and boil for 3 minutes.
4. Pack the cucumbers and onions into pre-heated and sterilised jars - then pour over the hot vinegar mixture, making sure that it covers the vegetabes.
5. Seal immediately with sterilised and vinegar proof lids.
6. Keep in a DARK and COOL storage area for 2 months before using.
7. Use this pickle for: bread and butter, sandwiches, salads, toasted snacks, cheese, cold meats and pies. Ideal for picnics.

cucumbers, onions, salt, malt vinegar, sugar, celery, mustard seeds

Taken from www.food.com/recipe/heritage-bread-and-butter-pickle-pickled-cucumber-and-onions-299697 (may not work)